217508 farfalle asparagus roasted cheese Recipes

barilla veggie farfalle, extra virgin olive oil, leek, diced, asparagus , sliced thin on a bias, roasted red bell peppers*, diced, salt and black pepper to taste, parmigiano reggiano cheese, grated, leaves basil , cut chiffonade style

asparagus spears , trimmed by snapping off the ends where they break naturally, prepared horseradish, or more to taste, light sour cream, salt and pepper, to taste, sliced or shaved simple grilled london broil , pot roast, or extra-lean deli roast beef

asparagus, parmesan cheese, shredded, olive oil, lemon, cut into wedges, garlic powder (optional)

asparagus, goat cheese, softened, mayonnaise, lemon juice, salt and pepper, milk, cooked bacon, crumbled

asparagus, halloumi cheese, well seasoned flour, olive oil, pine nuts, parsley, chopped, olive oil, lemon , juice of

barilla veggie farfalle, extra virgin olive oil, divided, ball fresh mozzarella, chopped, ricotta cheese, salt to taste, black pepper to taste, garlic, chopped, roasted red peppers, diced, toasted pine nuts, leaves basil , chiffonade

farfalle pasta, pine nuts, extra-virgin olive oil, prechopped onion, golden raisins, minced garlic, sliced bottled roasted red bell peppers, rinsed and drained, crumbled feta cheese, chopped fresh mint, chopped fresh basil, black pepper

prosciutto, 20 very thin slices, asparagus , about 20 roasted (you can use roasted with garlic and fresh thyme, roasted with lavender, lemon and garlic or your favorite), cheese , 20 pieces (use your favorite used simi firm cow milk with truffle)

farfalle pasta (bow tie), parmesan cheese, shredded, fresh basil, chopped, garlic, minced, olive oil, pine nuts, salt

shallots (about 24), peeled , halved lengthwise, olive oil, fresh breadcrumbs made from french bread, farfalle (bow-tie) pasta, asparagus, trimmed, cut diagonally into 11/2-inch pieces, creamy blue cheese (such as saga blue or gorgonzola), cut into 1/2-inch pieces

farfalle pasta (bowtie), goat cheese, diced roasted red peppers, garlic cloves, minced, tomatoes, quartered, olive oil, ground black pepper, salt

asparagus, spaghetti, butter, all-purpose flour, chicken broth, goat cheese, grated lemon peel, grated parmesan cheese

extra virgin olive oil, garlic cloves (minced ), portabella mushrooms, chicken stock (or vegetable), farfalle pasta, asparagus (cut into 1 1/2-inch pieces), goat cheese (crumbled ), parsley (chopped ), salt and pepper (to taste), pine nuts (toasted ) (optional)

red peppers, extra virgin olive oil, chickpeas, drained, dozen plum tomatoes, extra virgin olive oil, sweet onion, finely chopped, garlic cloves, smashed then minced, lemons , juice and pulp of 2, dried sweet basil leaves, dried oregano, dried parsley, fresh parmesan cheese, farfalle pasta

head garlic, two 10-oz packages frozen peas, thawed, water, unsalted butter, fresh lemon juice, chopped fresh tarragon leaves, farfalle (bow-tie pasta), fresh snow-pea or pea shoots

unsalted butter, chopped shallot, arborio rice, sliced shiitake mushroom, roasted garlic, dry white wine, vegetable stock or 5 -6 cups chicken stock, heated, freshly grated parmesan cheese or 1/4 cup asiago cheese, grated lemons , zest of, young tender asparagus, sliced in 1/2 inch pieces, chopped chives, salt, fresh ground pepper, chopped chives, shaved parmesan cheese

butter, baby carrots (about 12 oz), peeled, chicken stock or cannedlow-salt chicken broth, frozen peas (do not thaw), matchstick-size strips prosciutto (about 4 oz), whipping cream, freshly grated parmesan cheese (about 2 oz), grated fontina cheese (about 2 oz), grated mozzarella cheese (about 2 oz), grated pecorino romano cheese (about 1 oz), farfalle (bow-tie) pasta, chopped fresh parsley